Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
Don’t you just love it when a few staple cupboard ingredients combine to create one delicious and flavoursome dish? This is exactly what happened when I was craving some hummus and fancied a change from my usual tahini blend. Upon devouring this hummus straight from the blender bowl, I realised I’d happily and accidentally created a hummus dip akin to the delicious Muhummara. Originally found in Levantine and Turkish cuisine, Muhummara is a roasted red pepper dip typically based on walnuts and thickened with stale bread crumbs and flavoured with paprika, garlic and pomegranate molasses. It’s certainly on my list to make, but I cannot get away from my beloved chickpea. I fear we will have to separate soon and get my hands on some stale bread crumbs. Or perhaps I could play around with oats… watch this space.
In the meantime, I’ve created a super speedy Smoked Red Pepper and Walnut Hummus that is jam-packed with flavour and health. I’ve used plump chickpeas, roasted red peppers in oil, tahini and walnut butter for the most original and nutty flavour. I’ve added smoked paprika and garlic for heat, lemon juice for tang and brown rice miso paste for a gorgeous depth of savouriness. A trick I’ve developed is to thin the dip out with its own liquid – that from the can of the chickpeas, so don’t throw it away. This thick aquafaba makes for a really creamy dip and saves on waste, too.
I love this Smoked Red Pepper and Walnut Hummus served with crudités and other dips as part of a platter, or smeared into a pitta stuffed with falafel and salads. Or grab a spoon and dig in! What are your favourite ways to enjoy hummus? Let me know in the comments below.
Smoked Red Pepper and Walnut Hummus
Makes 1 small jar
1 tin chickpeas, drained (reserve liquid)
1 red pepper, roasted from the jar
1 garlic clove, crushed
2 tbsp walnut butter
1 tbsp tahini
1 tsp miso paste
½ – 1 tsp smoked paprika
2 tbsp lemon juice
Salt and pepper
Place all the ingredients in a food processor with 2 tbsp of the reserved chickpea water and blend until smooth. You may need to scrape the sides down every so often. Continue until creamy, adding a splash more reserved water, if needed. Season to taste with salt and black pepper.
Store in an airtight container in the fridge for up to 5 days.
I would love to see your creations of my dishes, so if you make this Smoked Red Pepper and Walnut Hummus, please tag me. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. With hummus-of-love x
[…] nutrient dense bowlful that I make even better with a fresh hummus dressing, for example using my Smoked Red Pepper and Walnut Hummus, a drizzle of plain yoghurt and a sprinkle of dukkah (or […]
Looks so delicious!! Looove it :))
So glad and would love to see if you make it! 😋
[…] Eating seasonally is the best way to enjoy what nature has to offer and many food writers and bloggers share the importance of eating with the seasons. It’s a good way to allow your body to adapt to the changing climate and nourish your being with what it really needs. That said, I’m a true advocate of listening to your body – so if your body wants hummus, then hummus it shall be. Especially when it’s my Smoked Red Pepper and Walnut Hummus… […]
[…] been far too long since I have shared a hummus recipe – since my Red Pepper and Walnut Hummus July 2018 – and I cannot believe that this is only the second recipe on my blog for hummus. […]
[…] would go perfectly with my Smoked Red Pepper Hummus, Mango Sesame Quinoa Salad, Vegetable Buddha Bowls and Easy Fluffy […]
[…] are looking for some hummus inspiration, check out my recipe for Edamame and Artichoke Hummus or Smoked Red Pepper and Walnut Hummus or Smoky Baba Ganoush and try out my recipe for dukkha to sprinkle over the […]
[…] you enjoy this hummus – go for it! If you’re looking for some more adventurous flavours, try my Smoked Red Pepper and Walnut Hummus, Edamame and Artichoke Hummus or Chocolate and Tahini […]
[…] For more buddha bowl recipes, have a look at my Golden Rice Nourish Bowl, Butternut Squash Macro Power Bowl and Beetroot and Date Quinoa with Tamari Kale and Mushrooms. Plus, it’s so easy to make your own hummus – how about Simple and Creamy Hummus or Smoked Red Pepper and Walnut Hummus. […]
[…] with some fresh herbs, fiery kimchi (or sauerkraut), a smear of hummus or baba ganoush. I love my Smoked Red Pepper and Walnut Hummus or Easy Simple Creamy Hummus recipe here or try my Smoky Aubergine Baba Ganoush, too. All the […]
[…] If you are looking for other simple wholesome recipes, how about my Simple Red Pepper and Spinach Dahl, Potato Breakfast Cakes with Chilli Jam, Sweet Potato Gnocchi or Miso Tahini Greens Stir Fry. Try this with other dips too like my Herby Hummus, Simple Creamy Hummus, Edamame and Artichoke Hummus or Smoked Red Pepper and Walnut Hummus. […]
[…] Smoked Red Pepper and Walnut Hummus […]
[…] Hummus: I used my simple Smoked Paprika Hummus for this recipe, but you can use a shop-bought one to make this even simpler. If you are looking for other homemade hummus recipes, try my Simple Creamy Hummus, Smoked Pumpkin Hummus or Smoked Red Pepper and Walnut Hummus. […]